Stuffed papaya with rum cream

Name: Stuffed papaya with rum cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Papayas (approx. 450 g each); 1/2 pineapple, 1 kiwi; 1 medium-sized banana; 1 Star fruit (carambola); 1 TABLESPOON Lemon juice; 1 TABLESPOON Sugar; 1 TABLESPOON flaked almonds; 150 g Whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS Rum

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Papayas (approx. 450 g each)
1/2 pineapple, 1 kiwi
1 medium-sized banana
1 Star fruit (carambola)
1 TABLESPOON Lemon juice
1 TABLESPOON Sugar
1 TABLESPOON flaked almonds
150 g Whipped cream
1 package Vanillin sugar
2 TABLESPOONS Rum

Directions

1
Cut the papayas in half, remove the seeds and hollow out a little. Peel and quarter the pineapple and remove the stalk. Cut the pineapple and papaya flesh into pieces. Peel kiwi, cut lengthwise into halves or quarters. Peel banana, wash starfruit and cut everything into slices. Mix fruit with lemon juice and sugar
2
Roast the flaked almonds without fat. Whip the cream until half stiff, allow the vanillin sugar to trickle in. Add rum. Spread fruit salad in the papaya halves. Serve with rum cream and almonds